Happy New Year! I’m sorry for the delay in post. December is one of the worst months when it comes to busy schedules, pile on health issues, family drama and any other problem that comes up and it’s the worst time of year. Now that it’s over it’s time to start fresh and a little more stress free! This was a huge hit in our house and I loved that it’s got added veggies in the sauce and no one noticed! So go ahead let the kids pick out the veggies, they are still eating them and don’t even know it!
(Adapted from Double Delicious! By Jessica Seinfeld)
1 1/2 pounds filet or lean beef, cut into cubes or 1 (14 ounce) package of firm tofu, drained and cut into 1/2” cubes
1/4 cup cornstarch, plus 1 teaspoon
1/2 teaspoon pepper
2 tablespoons canola oil
2 tablespoons reduced- sodium soy sauce
1/2 cup 100% orange juice
Zest of 1 orange
1/4 cup warm water
1/2 cup sweet potato puree
1 tablespoon light brown sugar
1 teaspoon freshly grated ginger
1 teaspoon hot chili paste (if you are not using chili paste, add 2 cloves garlic)
2 medium carrots, sliced (about 1 1/2 cups)
2 cups broccoli florets
1 tablespoon canola oil
1/4 cup chopped scallions (optional)
Coat the beef or tofu with 1/4 cup of the cornstarch and the pepper in a large bowl.
Heat the 2 tablespoons of canola oil on high heat in a wok or sauté pan and then carefully add the cubed beef or tofu. Cook until golden brown and crispy, about 7 to 8 minutes, stirring once or twice. Transfer to paper towels to drain excess fat.
In a separate bowl, combine the soy sauce, orange juice, zest, water, sweet potato puree, brown sugar, ginger, chili paste or garlic, and the remaining cornstarch and mix until smooth.
In a clean sauté pan, sauté the carrots and broccoli in 1 tablespoon of oil for 1 to 2 minutes.
Push the carrots off to the side, add the soy sauce mixture, and bring the sauce to a boil.
Then add the beef or tofu to the pan and coat with the sauce.
Cook 1 to 2 minutes more, until the sauce thickens. Garnish with scallions and serve immediately.